Cuisinart Smart Stick PowerTrio CSB-80C Service manual


INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
Smart Stick®PowerTrio™High Torque Hand Blender CSB-80C

32
IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following:
1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use, before putting on or
taking off parts, and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord.
3. To protect against electrical shock, do not put the motor body,
cord or electrical plug of this hand blender in water or other liquids. Only the detachable blending shaft and other certain parts of this appliance have been designed for immersion into water or other liquids. Never submerge any other portion of this unit. If hand blender falls into liquid, remove immediately. Do not reach into the liquid without unplugging the unit first.
4. This appliance should not be used by children. To avoid
possible accidental injury, close supervision is necessary when any appliance is used by or near children.
5. Avoid contact with moving parts. 6. During operation keep hands, hair and clothing, as well as
spatulas and other utensils, away from attachments and any mixing container to reduce risk of injury to persons and/or damage to the appliance. A spatula may be used, but must be used only when the unit is not operating.
7. Do not operate any appliance with a damaged cord or plug,
or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. Return the appliance to the Customer Service Centre (see Warranty for details) for examination, repair or mechanical or electrical adjustment.
8. Remove detachable shaft from the blender before washing the
blades or shaft.
9. Blades are SHARP. Handle carefully when removing,
inserting or cleaning. Exercise the same care when removing, inserting the cutting blade or reversing disc for the food processor attachment.
10. When mixing liquids, especially hot liquids, use a tall container
or make small quantities at a time to reduce spillage, splattering and possibility of injury from burning.
11. To reduce the risk of injury, never place chopper/grinder
attachment cutting blade on base without first putting prep bowl properly in place.
12. Be certain the food processor attachment cover is securely
locked in place before operating appliance. Do not attempt to remove cover until blade has stopped rotating.
13. Check work bowl for presence of foreign objects before using. 14. The use of attachments or accessories not recommended by
Cuisinart may cause fire, electrical shock, or risk of injury.
15. Do not use outdoors or for other than intended use. 16. Do not let any cord hang over the edge of the table or counter.
Do not let cord contact hot surfaces, including stovetop.
17. Make sure the appliance is off, the motor has stopped com-
pletely, and the appliance is unplugged from outlet before put- ting on or taking off attachments, and before cleaning.
18. Maximum rating is based on the 400W food processor
attachment that draws the greatest power.
19. Do not operate your appliance in an appliance garage or
under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY NOTICE This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

45
CONTENTS Important Safeguards ....................................3 Unpacking Instructions ...................................5 Parts and Features ......................................6 Assembly..............................................8 Blending Attachment................................8 Food Processor Attachment ..........................8 Slicing and Shredding Disc ...........................9 Chopping Blade...................................10 Whisk Attachment .................................10 Operation.............................................11 Blending.........................................11 Food Processing ..................................11 Whisking ........................................12 Cleaning and Maintenance ...............................12 Tips and Hints .........................................13 Frequent Uses for Food Processor Attachment ...............16 Recipes ..............................................17 Warranty .............................................33 UNPACKING INSTRUCTIONS Place the package containing the Cuisinart®Smart Stick®PowerTrio™
High Torque Hand Blender on a sturdy surface. Unpack the Smart Stick®Hand Blender from its box by removing the upper protective
insert. Gently slide the unit from the box. Remove all support materials from the box and replace the upper insert. Save packaging for possible repacking of the unit. NOTE: The blending blade is extremely sharp. Before using the Cuisinart®Smart Stick®PowerTrio™High Torque
Hand Blender for the first time, we recommend that you wipe the unit with a clean, damp cloth to remove any dirt or dust. Dry it thoroughly with a soft absorbent cloth. To clean all parts see instructions on page 12. Read all instructions completely for detailed operating procedures.
PARTS AND FEATURES
1. One-Touch Power Button: Allows you to activate the hand
blender at the touch of a button. Simply press and hold down the button to blend or pulse. Once the button is released, blending will stop.
2. Comfort Grip Handle: The handle allows you to control the
hand blender with ease.
3. Motor Body Housing 4. Blending Attachment: This attachment easily snaps into the
motor body housing. The fixed stainless blade is partially covered by a stainless housing that keeps splashing to a minimum. Press the release button on the back of the unit to detach for easy cleaning.
5. Whisk Attachment: Whisk attachment snaps into the motor
body housing. This attachment is great for whipping cream, egg whites and other delectable treats.
a. Gearbox: Whisk attaches to it. 6. Food Processor Attachment: a. 4-cup (1 L) capacity work bowl with a feed tube and
pusher; works as a mini food processor. The food processor attaches to the blender motor body in place of the blending attachment.
b. Chop with the stainless steel chopping blade. c. Slice on one side and shred on the other with the
stainless steel slicing and shredding disc.
7. Mixing Cup: 2-cup (500 ml) blending cup is microwave and
dishwasher safe. Use this container to blend drinks, shakes, salad dressings and more. Designed for easy gripping and drip-free pouring.

1
67
PARTS AND FEATURES
3
2
5
5a
7
4
6a.
6c.
6b.
ASSEMBLY BLENDING ATTACHMENT
1. Align the motor body housing
with the blending shaft and push the pieces together until you hear and feel them click together. It may be helpful to press the release button when assembling.
2. Plug the power cord of the hand
blender into an electrical outlet.
FOOD PROCESSOR ATTACHMENT
1. Connect the motor
body housing to the top of the food proces- sor attachment cover.
2. Align the spine in the
food processor cover’s drive shaft with the ribbed opening on the underside of the motor body housing.
3. When aligned properly,
slide the two pieces together until you feel and hear a slight click.

89
SLICING AND SHREDDING DISC
1. Insert adapter stem into
center of work bowl.
2. Place the slicing/shredding
disc onto shaft with the desired cutting blade facing up. To slice: Attach disc to stem with the raised edge of slicer on top. To shred: Attach disc to stem with the raised shredding slots on top.
BE SURE TO HANDLE THE METAL DISC WITH CARE, AS IT IS RAZOR SHARP.
3. Place the hand blender with cover
on top of the work bowl and rotate counter-clockwise to lock into place.
4. Plug the power cord of
the hand blender into an electrical outlet.
CHOPPING BLADE
1. Place the chopping blade into center of the work bowl over
metal blade shaft.
2. Place the motor body housing with cover on top of the work
bowl and rotate counterclockwise to lock into place.
3. Plug the power cord of the hand blender into an electrical outlet.
WHISK ATTACHMENT
1. Align the motor body housing
with the assembled whisk attachment and push the pieces together until you hear and feel them click together. It may be helpful to press the release button when assembling. Note: Whisk and whisk gearbox are detachable from one another.

10 11
OPERATION BLENDING The specially designed blade is for mixing and puréeing all kinds of foods, including salad dressings, powdered drink products, soups and sauces and blended drinks like milkshakes or smoothies. This blade mixes and stirs while adding only a minimum of air to your mixture. A gentle up-and-down motion is all you need to make the most flavorful, full-bodied recipes. Be careful never to remove the blending shaft from the liquid while in operation, for it will splatter. Tilt the pan or bowl away from you if needed to ensure the protective blade guard on the blending shaft is fully submerged.
1. Put blending shaft into mixture to be blended. 2. Press and hold the Power button. The hand blender will
continue to run as long as the button is pressed in. To turn hand blender off, release the Power button and the motor will stop.
3. Do not press the button for longer than 60 seconds at a time. 4. Unplug immediately after use.
CAUTION: DO NOT PUT FINGERS NEAR BLADE. TO DISLODGE FOOD, UNPLUG HAND BLENDER FROM THE OUTLET FIRST. PULSING To pulse, press and release Power button. FOOD PROCESSING CHOPPING FOOD
1. Place the work bowl firmly on a flat, sturdy surface like a
countertop.
2. Put food in the work bowl. Be sure the food is cut into small
pieces [½ to 1 inch (1.25 to 2.5 cm)], and the bowl is not overloaded.
3. Put the food processor cover on top of the work bowl. Be sure
the cover is properly seated.
4. Press and hold the Power button. Note: Due to the powerful motor provided with this unit,
Cuisinart recommends using one hand to support the work bowl during operation.
5. When you have finished processing the food, stop the machine
by taking your finger off the Power button.
6. WHEN THE BLADE STOPS MOVING, unplug the unit.
7. Remove the motor body with the cover from the work bowl.
8. Carefully remove the chopping blade, holding it by the gripping
ridges on the plastic sheath. NEVER TOUCH THE BLADE
ITSELF.
9. Remove food with a spatula. Note: Do not operate the food processor attachment
without food contents in the work bowl.
SLICING AND SHREDDING FOOD
The reversible slicing/shredding disc can slice and shred a variety of fruits, vegetables and cheeses. See Slicing and Shredding Tips on page 15. Refer to Slicing and Shredding Disc Assembly on page 9.
1. Place the work bowl firmly on a flat, sturdy surface like a
counter-top. Be sure the disc is assembled to use the desired cutting edge.
2. Insert food in feed tube. Insert pusher. Use light to moderate
pressure to push down on pusher with one hand while using your other hand to push the Power button on hand blender.
3. Slicing and shredding take only a few seconds. Wait until disc
stops spinning before removing cover. ALWAYS USE THE
PUSHER TO GUIDE FOOD THROUGH FEED TUBE. NEVER USE YOUR FINGERS OR A SPATULA.
4. Unplug hand blender. Remove cover, then the slicing/shredding
disc. To remove it, grasp flat top section of adapter stem and lift it straight up while holding the work bowl.
WHISKING
1. Insert the whisk attachment into the motor body. (See Assembly
for Whisk Attachment, page 10.)
2. Plug electrical cord into a wall socket. 3. Put the whisk into mixture to be blended. 4. Press and hold the Power button. The hand blender will
continue to run as long as the switch is pressed in. To turn hand blender off, release the Power button and the motor will stop.
CLEANING AND MAINTENANCE HAND BLENDER Always clean the motor body and blending shaft thoroughly after using. Remove the blending shaft from the motor body. Clean the
motor body only with a sponge or damp cloth. Do not use abrasive cleaners that could scratch the surface. To clean the blending shaft, wash by hand in hot water using mild detergent. Be mindful of the fixed razor-sharp edges.

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FOOD PROCESSOR ATTACHMENT To simplify cleaning, rinse the work bowl, blade, disc and cover immediately after use so that food won’t dry on them. Do not submerge the work bowl cover in water or put in the dishwasher. Wash chopping blade, disc, stem, pusher and work bowl in warm, soapy water. Rinse and dry. Wipe the underside of the food processor cover with a sponge or damp cloth to remove any food. Wash the blade carefully. Avoid leaving it in soapy water where it may disappear from sight. You can wash the work bowl, chopping blade, disc and pusher on the upper shelf of your dishwasher. Unload the dishwasher carefully to avoid contact with the sharp blade. Wipe the motor body and top of the cover with a damp sponge or cloth. Dry it immediately. Never submerge the motor body or the cover in water or other liquids. The food processor attachment is intended for HOUSEHOLD USE ONLY. WHISK ATTACHMENT To clean your whisk attachment, simply release the attachment from the motor body housing. Once the whisk is removed, detach the metal whisk from the gearbox by pulling the pieces apart. To clean the gearbox, simply wipe with a damp cloth. To clean the metal whisk, wash with warm soapy water or put in the dishwasher. Do not submerge the gearbox in water or any other liquid. Any service, other than cleaning and normal user maintenance, should be performed by an authorized Cuisinart Service Representative. TIPS AND HINTS FOR HAND BLENDER
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ingredients.
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the desired consistency, using a gentle up-and-down motion right in the saucepan or pot.
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you to create a deeper area for blending to prevent splatter.
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coating with the hand blender.
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smoothie, cut most solid foods into ½ inch (1.25 cm) pieces for easy blending.
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unless recipe instructs otherwise.
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Just warm milk in a small saucepan, and then pulse the hand blender gently, being sure to keep the blending blade guard fully submerged.
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these are liable to damage the blades.
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blending and can overflow.
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porate ingredients uniformly.
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attaches to the motor housing.
FOR WHISK ATTACHMENT
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Do not immerse whisk attachment gearbox in water or any other liquid.
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never plastic. Plastic can contain hidden oils and fats that can ruin the delicate egg white foam. To help stabilize the egg whites, add 1
/8teaspoon (0.5 ml) of cream of tartar per egg white prior to
beating them. (If using a copper bowl omit the cream of tartar.) Beat the egg whites until desired peaks form.
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by hand, like crêpe batters or eggs for omelets.
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become less stable.
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peaks just begin to form and then continue beating to form desired peaks.
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chilled bowl and chill the whisk attachment. The best shaped bowl for whipping cream is one that is deep with a rounded bottom to minimize any splatter.
r
The cream should come out of the refrigerator just before whipping.
Whipped cream may be used at either soft or firm peaks depending on preference. It may be flavoured as desired. For best results, whip cream just before using.
FOR FOOD PROCESSOR ATTACHMENT
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refrigerator and let it come to room temperature before blending the ingredients.
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14 15
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quantities given in the recipe section as a guide.
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not reach more than 2∕3of the way up the work bowl.
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as these are liable to damage the blades.
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liquid.
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30 seconds continuously.
rTo add liquid while the machine is running, pour it through
open feed tube. This is especially useful when making sauces.
rA small hole in the pusher allows you to add liquids in a very
slow, steady stream – useful when making dressings and/or emulsions.
r ALWAYS USE PUSHER TO GUIDE FOOD THROUGH FEED
TUBE. NEVER USE YOUR FINGERS OR A SPATULA.
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to achieve even results.
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Food should be between ½ and 1-inch (1.25 and 2.5 cm), depending on hardness of the food.
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process continuously. Watch ingredients closely to achieve desired consistency and scrape the work bowl as necessary.
Slicing and Shredding (using the reversible slicing/shredding disc)
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on the feed tube while processing
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of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, halve or quarter it to fit. Process with even pressure.
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trim the ends so the food sits upright in the feed tube.
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be sure that the cheese is well chilled.
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room temperature first.
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together and stand up in feed tube. Process with even pressure.
FREQUENT USES FOR FOOD PROCESSOR ATTACHMENT
Ingredient Attachment in work bowl Comments
Baby foods (always consult a pediatrician or family physician for appropriate food recommendations)
Chopping Blade
Place small amounts [no more than 2 cups (500 ml)] of cooked foods into food processor work bowl. Add small amount of appropriate liquid. Pulse to chop then hold to blend.
Bread Crumbs - fresh or dry (day old) Chopping Blade
Pulse to chop, then process until desired consistency is reached.
Hard Cheese (Asiago, Locatelli, Parmesan, Romano, etc.) (Not recommended for softer cheeses unless making a dip or dressing)
Chopping Blade
For grated cheese: Cut into ¼ inch (0.6 cm) pieces. Pulse to chop then process until desired consistency is reached. Grate up to 4 ounces (115 g). For shredded cheese: Let cheese come to room temperature first and then cut into pieces to fit the feed tube. Place cheese in feed tube with pusher in place and turn unit on. Use very light to no pressure, letting the pusher almost naturally guide the cheese through the shredding disc. Stop as soon as cheese has finished shredding.
Shredding Disc
Chocolate
Chopping Blade
Cut into ½inch (1.25 cm) pieces; may chill in freezer for 3 minutes before chopping. Pulse to chop, then process, no more than 1 ounce (30g) at a time, until desired texture is reached.
Shredding Disc
Larger chocolate pieces work best (may chill in freezer for 3 minutes before shredding. Process, using medium pressure. Results are a finely grated product.
Creamy Dressing and Dips Chopping Blade
Place ingredients in food processor work bowl; do not cover or spill on stem. Use pulse action to chop, then continuous-hold action to blend to desired consistency. Dressings can also easily be made in the mixing cup with the blending shaft.
Garlic Chopping Blade Peel up to 12 cloves. Pulse to chop. Gingerroot (fresh)
Chopping Blade To grate: Peel, cut into ½ inch (1.25 cm) pieces. Pulse to
chop 2ounces (60 g) at a time.
Slicing/Shredding Disc
To slice or shred: peel and cut to fit the feed tube; using light to medium pressure on the pusher, turn the unit on. Stop as soon as ginger is completely shredded/sliced.
Herbs (fresh) Chopping Blade 1cup (250 ml); must be clean and dry. Pulse to chop. Nuts Chopping Blade
Shelled, toast first for best flavour. Pulse to chop; process up to a
½
cup (125 ml) at a time until desired consistency
is reached.
Meat (beef, poultry, pork)
Chopping Blade To process: 6 ounces; cut into ½ inch (1.25 cm) pieces. Pulse
until desired consistency.
Slicing/Shredding Disc
To slice or shred: Chill cooked meat that is cut to fit the feed tube for at least 15 to 20 minutes in the freezer. Using light to medium pressure on the pusher, turn the unit on. Stop as soon as meat is completely shredded/sliced.
Onion Chopping Blade Peel, cut into ½ inch (1.25 cm) pieces. Pulse to chop, up to
1½ cups (375 ml) at a time, until desired chop is reached.
Vegetables (cooked) Chopping Blade
Cut into ½inch (1.25 cm) pieces; pulse to chop, up to 2 cups (500 ml) at a time. Add cooking liquid; stock to process to a purée. Not recommended for mashed potatoes.
Vegetables (uncooked)
Chopping Blade
To process: Peel as needed, cut into ½-inch (1.25 cm) pieces. Peel celery with peeler to remove tough strings. Chop/process up to 2 cups (500 ml) at a time.
Slicing/Shredding Disc
To slice or shred: Cut vegetables to fit the feed tube. Using medium pressure on the pusher, turn the unit on. Stop immediately when all product has been sliced or shredded.

16 17
SMOOTHIES AND DRINKS
Breakfast Shake for the Road
Nutrition in a cup!
Make this smoothie in the morning for breakfast on the road.
Makes about 16 ounces (480 g) ½ cup (125 ml) juice ½ cup (125 ml) lowfat yogurt 3 strawberries, hulled and halved ½ cup (125 ml) mango pieces
[fresh or frozen, cut into ½-inch (1.25 cm) pieces]
1 tablespoon (15 ml) ground flax seeds (optional) 1 frozen banana, cut into ½-inch (1.25 cm) pieces 1. Put all ingredients in order listed into the mixing cup. 2. Using the blending shaft, blend until smooth, about 30 to 45 seconds. 3. Serve immediately.
Nutritional information per serving [8 ounces (240 g)]:
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Power Blast Protein Smoothie
Blend this for a post-workout pick-me-up.
Makes about 16 ounces (480 g) ½ cup (125 ml) coconut milk
1∕3cup (75 ml) vanilla or plain yogurt
2 tablespoon (30 ml) protein powder 1 banana, cut into ½-inch (1.25 cm) pieces 1 cup (250 ml) mango pieces, cut into ½-inch (1.25 cm) pieces ½ cup (125 ml) pineapple pieces, cut into ½-inch (1.25 cm)
pieces
1. Put all ingredients in order listed into the mixing cup. 2. Using the blending shaft, blend until smooth, about 25 to 30 seconds. 3. Serve immediately.
Nutritional information per serving [8 ounces (240 g)]:
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Simple Fruit Smoothie
This recipe works great with any type of fruit or juice.
Makes about 16 ounces (480 g) ½ cup (125 ml) pomegranate juice ½ banana, cut into 1-inch (2.5 cm) pieces 1½ cups (375 ml) mixed fruit, fresh or frozen 1. Put all ingredients in order listed into the mixing cup. 2. Using the blending shaft, blend until smooth, about 30 seconds. 3. Serve immediately.
Nutritional information per serving [8 ounces (240 g)]:
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Zucchini Spice Muffins
The shredding disc makes these muffins a breeze to make.
Makes 6 large muffins nonstick cooking spray ½ cup (125 ml) toasted, cooked walnuts 1 medium zucchini [about 8 ounces (240 g)], trimmed and cut to
fit the feed tube of the work bowl
½ cup (125 ml) packed light or dark brown sugar 1 large egg, lightly beaten ¾ cup (175 ml) unbleached, all-purpose flour ¼ teaspoon (1 ml) baking soda ¼ teaspoon (1 ml) baking powder 1 teaspoon (5 ml) ground cinnamon ¼ teaspoon (1 ml) ground cloves ¼ teaspoon (1 ml) ground nutmeg ¼ teaspoon (1 ml) ground ginger ½ teaspoon (2 ml) table salt
1∕3cup vegetable oil
¾ teaspoon (3.75 ml) pure vanilla extract 1. Preheat oven to 375°F (190°C). Lightly coat a 6-cup (1.5 L) regular
muffin pan with nonstick cooking spray; reserve.
2. Insert the chopping blade into the work bowl. Add the toasted nuts
and pulse until chopped. Remove and reserve.
3. Replace the chopping blade with the shredding disc. Shred the
zucchini, and then remove to squeeze as much of the liquid out of it as possible [you should end up with about 2 cups (500 ml) of shredded zucchini]. Reserve in a large mixing bowl.

18 19
4. Add the brown sugar and egg to the shredded zucchini; mix to fully
combine. Add the remaining ingredients and mix to just combine. Spoon evenly into prepared muffin cups.
5. Bake in the preheated oven for about 25 minutes, or until a cake
tester inserted comes out clean.
Nutritional information per muffin:
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Tapenade
A traditional French condiment.
Serve alongside crackers or a nice crusty bread.
Makes about 1 cup (250 ml) 1 large garlic clove 3 tablespoons (45 ml) packed fresh parsley 1½ cups (375 ml) pitted black olives
(Kalamata or Niçoise work very well)
1∕3cup (75 ml) pitted green olives
¼ cup (60 ml) capers, drained and rinsed ½ tablespoon (7 ml) fresh lemon juice ½ tablespoon (7 ml) Dijon-style mustard ½ teaspoon (2 ml) freshly ground black pepper 2 tablespoons (30 ml) extra virgin olive oil 1. Insert the chopping blade into the work bowl. Add the garlic and
parsley; process for about 5 to 10 seconds to chop. Scrape the work bowl. Add the olives and capers; pulse 12 to 15 times to chop. Add the lemon juice, mustard and pepper; process for 10 to 15 seconds, stopping to scrape down the sides of the bowl as necessary.
2. With the motor running, add the olive oil through the feed tube and
process until a thick paste forms and is homogenous, about 20 seconds.
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Hummus
This is your basic hummus. To change it up a bit,
add a cooked red pepper, or roasted beets or fresh herbs.
Makes about 2 cups (500 ml) 1 large garlic clove 1 can [15.5 ounce (465 g)] chickpeas, drained and rinsed 6 tablespoons (90 ml) tahini 3 tablespoons (45 ml) fresh lemon juice ½ to ¾ teaspoon (2 to 3.75 ml) sea or kosher salt, or to taste ¼ teaspoon (1 ml) freshly ground black pepper ¼ cup (60 ml) extra virgin olive oil, more if desired
1∕3cup (75 ml) water (plus more if needed)
1. Insert the chopping blade into the work bowl. Add garlic to bowl and
process for 10 to 15 seconds; scrape bowl. Add chickpeas, tahini, lemon juice, salt and pepper; pulse 10 to 12 times. Add the oil and process until almost completely combined. Add the water and process until very smooth. If a thinner consistency is desired, add more water. Adjust seasoning to taste.
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Fresh Tomato and Corn Salsa
Be sure you know the freshness of your ingredients,
for they can dramatically change the taste of this salsa.
You can always add more flavours at the end of mixing.
Makes about 2 cups (500 ml) 1 large garlic clove ½ medium onion, cut into 1-inch (2.5 cm) pieces ½ jalapeño (or to taste, depending on the heat intensity of the
pepper), seeded and cut into ½-inch (1.25 cm) pieces
2 green onions, cut into 1-inch (2.5 cm) pieces ½ cup (125 ml) fresh cilantro 1 tablespoon (15 ml) fresh lime juice ¼ to ½ teaspoon (60 to 125 ml) sea or kosher salt pinch freshly ground black pepper pinch chili powder 2 medium tomatoes, cut into 1-inch (2.5 cm) pieces
[you can substitute 1 cup (250 ml) grape or cherry tomatoes]
2∕3cup (150 ml) frozen corn kernels, not defrosted
1. Insert the chopping blade in the work bowl. Add the garlic, onion,
jalapeño, green onion and cilantro to the bowl and pulse about 5 times, or until roughly chopped; scrape bowl. Add the lime juice, salt, pepper, chili powder and tomatoes; pulse an additional 5 to 6 times. Add the corn and pulse 3 to 4 times to combine.

20 21
2. Adjust seasoning to taste. Serve with warm tortilla chips.
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Mayonnaise
You will be amazed with how easily you can make homemade
mayonnaise. It is best with raw egg yolks, so seek out fresh local eggs.
Makes about 1 cup (250 ml) ¼ cup (60 ml) pasteurized liquid egg product (such as
EggBeaters®); you can also use raw egg yolks – be sure you
use the freshest eggs possible and from a trusted source
1 tablespoon (15 ml) fresh lemon juice ½ tablespoon (7 ml) white vinegar ½ tablespoon (7 ml) Dijon-style mustard ½ teaspoon (2 ml) granulated sugar pinch sea or kosher salt pinch ground white pepper
2∕3cup (150 ml) vegetable oil
1. Put all ingredients, except for the oil, in the mixing cup in order listed.
Using the blending shaft, process until mixture begins to thicken. Be sure to keep the metal blade completely submerged while blending. Gradually add the oil, two tablespoons at a time. Continue processing with a gentle up-and-down motion until thick, about 30 seconds longer.
Nutritional information per serving
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Creamy Champagne Vinaigrette
This delicious vinaigrette will become a favourite after the first taste.
Makes about 1 cup (250 ml) 1 garlic clove 1 small shallot, cut into ½-inch (1.25 cm) pieces 1 tablespoon (15 ml) Dijon-style mustard ¼ teaspoon (1 ml) kosher or sea salt pinch freshly ground black pepper 2½ tablespoons (40 ml) champagne vinegar ¾ cup (175 ml) extra virgin olive oil 1. Put all ingredients in the blending cup except for the olive oil. Process
to break up the garlic and shallot. Add oil, ¼ cup (60 ml) at a time, and blend until emulsified.
2. Let mixture blend an additional 30 seconds after all ingredients have
been added.
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Pesto
This is a traditional basil pesto but experiment with other herbs like
parsley and cilantro and nuts like walnuts.
Makes about ¾cup (175 ml) 1½ ounces (43 g) Reggiano Parmigiano, cut into ½-inch (1.25 cm)
cubes
1∕3cup toasted pine nuts (may substitute another nut
like walnuts if not available)
2 garlic cloves ½ to ¾ teaspoon kosher salt 1½ cups packed fresh basil leaves
1∕3cup extra virgin olive oil
1. Insert the chopping blade into the work bowl. Add the cheese to bowl
and pulse about 5 times to break up, and then process until finely ground, about 15 to 20 seconds. Remove and reserve.
2. Add nuts to the work bowl. Pulse about 8 times until chopped;
remove and reserve with the cheese.
3. Add the garlic and salt to the work bowl; process for 5 seconds.
Scrape down the sides of the bowl and add the basil and half of the olive oil. Pulse about 10 to 12 times for 10 to 15 seconds; scrape bowl. With the motor running, add the remaining oil slowly through the feed tube in a steady stream until blended. Add the reserved cheese and nuts and process for 10 to 15 seconds to fully blend.
4. Transfer pesto to an airtight container. Pesto will keep in the
refrigerator for up to a week, or it may be frozen.
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Classic Caesar Salad
An old favourite made fresh at home.
Makes 4 to 6 servings Croutons: 2 cups (500 ml) crusty bread, cut into ½-inch (1.25 cm) cubes 1 tablespoon (15 ml) extra virgin olive oil 1 garlic clove, crushed ¼ teaspoon (1 ml) kosher salt

22 23
Salad and Dressing: 1 head romaine lettuce 2 ounces (60 g) Parmigiano Reggiano 1 small garlic clove 3 to 4 anchovy fillets 2 tablespoons (30 ml) egg substitute
[may substitute 1 fresh, raw egg yolk; be sure you use the freshest eggs possible and from a trusted source –
or use 2 tablespoons (30 ml) mayonnaise] 1 teaspoon (5 ml) Dijon-style mustard 2 teaspoons (10 ml) fresh lemon juice 2 teaspoons (10 ml) red wine vinegar 1 teaspoon (5 ml) Worcestershire sauce ¼ teaspoon (1 ml) freshly ground black pepper 1∕3cup (75 ml) extra virgin olive oil
1. Preheat oven to 350°F (176C). Line baking tray with aluminum foil.
Toss bread cubes together with olive oil, crushed garlic clove and salt. Pour onto prepared baking tray and bake for about 10 to 12 minutes, tossing croutons once during bake time. Croutons should be evenly golden. Remove and reserve.
2. Clean lettuce and tear each leaf into bite size pieces. Dry well and
reserve in large salad bowl.
3. Insert the shredding disc into the work bowl. Shred the cheese;
remove and reserve.
4. Carefully remove the shredding disc and insert the chopping blade.
Add the garlic clove and process until finely chopped. Add anchovies, egg substitute/yolk/mayonnaise, mustard, lemon juice, vinegar, Worcestershire sauce and pepper to the work bowl. Process until well blended. With machine running, slowly pour olive oil through the feed tube in a steady stream so that dressing becomes emulsified.
5. Toss lettuce with reserved croutons, Parmesan and dressing. Serve
immediately.
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Citrus-Dill Dressing
We love serving this over sliced cucumbers
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Makes about 1 cup (250 ml) ½ tablespoon (7 ml) champagne vinegar
(you may substitute sherry vinegar)
1 small shallot, cut into ½-inch (1.25 cm) pieces 1 small garlic clove 1 tablespoon (15ml) Dijon-style mustard 3 tablespoons (45 ml) fresh orange juice
1 tablespoon (15 ml) fresh lemon juice 1 tablespoon (15 ml) fresh lime juice 3 tablespoons (45 ml) fresh dill ¼ teaspoon (1 ml) kosher or sea salt pinch freshly ground black pepper ½ cup (125 ml) extra virgin olive oil 1. Put all ingredients in the mixing cup except for the olive oil. Using the
blending shaft, blend to break up the garlic and shallot. Add oil, ¼ cup (60 ml) at a time, and blend until emulsified. Let mixture blend an additional 30 seconds after all ingredients have been added.
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Roasted Red Pepper and Tomato Sauce
This is a very versatile sauce.
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Makes about 4 cups (1 L) 2 teaspoons (10 ml) extra virgin olive oil 1 medium onion, cut into ½-inch (1.25 cm) pieces 1 carrot, cut into ½-inch (1.25 cm) pieces 1 stalk celery, cut into ½-inch (1.25 cm) pieces 2 garlic cloves 1 teaspoon (5 ml) dried basil
1∕3cup (75 ml) dry white wine, or vermouth
3 roasted red peppers, cut into ½-inch (1.25 cm) pieces 2 tablespoons (30 ml) tomato paste 2 cans [15 ounce (450 g) diced tomatoes, with juices ¾ teaspoon (3.75 ml) kosher or sea salt ¼ teaspoon (1 ml) freshly ground black pepper
1∕8teaspoon (0.5 ml) crushed red pepper flakes, or to taste
1. Put the olive oil in a medium saucepan and set over medium heat.
Once hot, add the onion, carrot, celery, garlic and basil. Partially cover and let cook until vegetables are softened but not browned, about 6 to 8 minutes. Add the wine/vermouth, stirring to deglaze the pan (picking up the brown bits from the bottom of the pan and working into the mixture); let cook until fully evaporated. Add roasted peppers, tomato paste, tomatoes with juices, salt, pepper and red pepper flakes. Bring to a boil, then reduce heat to allow to simmer, partially covered, for about 35 to 40 minutes. Uncover and then simmer for an additional 15 to 20 minutes longer to thicken.
2. Using the blending shaft, blend sauce until puréed. If using a larger
saucepan, tilt the pan to the side away from you to ensure that the protective guard of the blending shaft is fully submerged to prevent splatter.
3. Taste and adjust seasonings as desired.

24 25
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Mole Sauce
These are many varieties of mole sauce. Ours is full flavoured yet mild –
perfect over chicken and rice.
Makes about 4 cups (1 L) 2 tablespoons (30 ml) extra virgin olive oil 1 medium onion, chopped 3 garlic cloves, chopped 2 tablespoons (30 ml) chili powder ¼ teaspoon (1 ml) ground cinnamon ¼ teaspoon (1 ml) ground cumin ¼ teaspoon (1 ml) ground coriander 1 teaspoon (5 ml) kosher salt 1 corn tortilla, cut into small pieces ¼ cup (60 ml) toasted almonds 2 tablespoons (30 ml) natural peanut butter 2 cans [4 to 5 ounce (115 to 145 g)] chopped green chilies 1 can [28 ounce (840 g)] diced tomatoes, liquid drained 1½ cups (375 ml) chicken broth, reduced sodium ¼ cup (60 ml) raisins 2 tablespoons (30 ml) cocoa powder 1 teaspoon (5 ml) granulated sugar 1. Put the olive oil in a medium saucepan and set over medium heat.
Add the onion and sauté until soft and translucent, about 5 to 8 minutes. Reduce heat to low and add the garlic. Stir until coated with oil and fragrant. Add the spices and salt. Cook until spices are well distributed and the onion and garlic are coated, about 1 minute. First stir in the tortilla, almonds and peanut butter, and then add the remaining ingredients and stir to combine. Cover and bring to a boil over medium heat. Reduce heat and let simmer for about 45 minutes, loosely covered and stirring occasionally.
2. Once sauce has simmered, use the blending shaft to blend until
puréed. If using a larger saucepan, tilt the pan to one side away from you to ensure that the protective guard of the blending shaft is fully submerged to prevent splatter. If sauce is too thick, thin out with a bit more broth.
3. Taste and adjust seasonings as desired.
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Winter White Bean Soup
A rich and creamy soup, it will be sure to warm you up on a cold winter
day. If you do not have prosciutto, bacon would work well in its place.
Makes about 6 cups (1.5 L) 1 tablespoon (15 ml) extra virgin olive oil, divided 1 ounce (30 g) prosciutto (2 thin slices), chopped 1 garlic clove, chopped* 1 medium onion, chopped* 1 celery stalk, chopped* 1 tablespoon (15 ml) dry white wine, or vermouth 2 cans [15 ounce (450 g)] cannellini beans drained
[or 1 pound (500 g) dried, soaked overnight]**
1 rosemary sprig 1 bay leaf ¼ to ½ teaspoon (1 ml to 2 ml) sea salt pinch freshly ground black pepper 5 cups (1.25 L) chicken or vegetable broth,
reduced sodium grated Parmesan for garnish
1. Heat ½ tablespoon (7 ml) oil over medium-high heat. Add prosciutto
to quickly fry. Once crispy, remove and reserve.
2. Add remaining oil and reduce heat to medium. Once hot, add garlic,
onion and celery. Sauté until softened, about 8 to 10 minutes. Add the wine/vermouth, stirring to deglaze the pan (picking up the brown bits from the bottom of the pan and working into the mixture); let cook until fully evaporated. Add the beans, rosemary, bay leaf, salt and pepper and stir to mix. Heat until beans are warmed through. Add the broth and raise the heat to bring to a boil. Once boiling, reduce heat to allow to simmer, partially covered, for about 60 to 75 minutes. Remove the rosemary and bay leaf.
3. Using the blending shaft, blend sauce until puréed. If using a larger
saucepan, tilt the pan to one side away from you to ensure that the protective guard of the blending shaft is fully submerged to prevent splatter.
4. Taste and adjust seasonings as desired. Garnish with a sprinkling of
prosciutto and/or grated Parmesan.
* All chopping can be easily and quickly done in the food processor
attachment's work bowl.
** When using soaked, dried beans, you may have to add more broth and
a bit more salt as well.
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26 27
Spring Asparagus Leek Soup
Makes about 8 cups (2 L) 2 tablespoons (30 ml) unsalted butter 2 garlic cloves, chopped* 2 medium leeks, white and light green parts only, washed well
and sliced*
2 large bunches asparagus [about 2 to 2½ pounds (1 to 1.1 kg)],
rough ends trimmed and cut into 2-inch (5 cm) pieces (tips removed and reserved)* – optional (see note in step 3)
1 large red potato [about 8 ounces (240 g)], peeled and sliced,
held in water to prevent oxidation*
4 tablespoons (60 ml) dry white wine or cognac 1 to 1½ teaspoons (5 to 7 ml) kosher salt, to taste ¼ teaspoon (1 ml) freshly ground black pepper 5 cups (1.25 L) vegetable broth (the more clear the broth,
the greener the soup will be)
1 teaspoon (5 ml) fresh lemon juice crème fraîche for garnish chopped chives for garnish 1. Put the butter in a medium saucepan and set over medium heat. Add
the garlic and leeks; stir until you hear a slight sizzle and then cover pan to sweat the leeks for about 5 to 10 minutes, until they are very soft.
2. Add the asparagus and potato to the pan. Stir to coat all vegetables
and sauté until soft. Pour in white wine or cognac and stir until completely reduced. Add salt and pepper and stir in the vegetable broth. Bring mixture to a boil and then reduce to a simmer. Simmer until all vegetables are very tender, about 20 to 25 minutes.
3. While soup is simmering, steam the asparagus tips separately, about
5 to 8 minutes until crisp tender. Shock tips in ice water to maintain a bright green color. Once cool, slice tips thinly lengthwise to be used for garnish. (Note: This step is optional, but makes for a great presentation.)
4. Once soup vegetables are tender, use the blending shaft and blend
soup until puréed. If using a larger saucepan, tilt the pan to the side away from you to ensure that the protective guard of the blending shaft is fully submerged to prevent splatter.
5. Stir in lemon juice. Taste and adjust seasonings as desired. 6. Serve immediately garnishing with a dollop of crème fraîche, some
chopped chives and asparagus tips.
* All chopping and slicing can be easily and quickly done in the food
processor attachment's work bowl.
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Summer Zucchini Soup
A great way to use up that surplus of summer
garden zucchini – serve cold or warm!
Makes about 6 cups [ 1.5 L (without cream)] 1 tablespoon (15 ml) unsalted butter or extra virgin olive oil 2 medium leeks, white and light green parts, sliced* 1 medium celery stalk, cut into small dice* 2 garlic cloves, crushed 4 medium zucchini [about 2 pounds (1 kg)], sliced* 8 ounces (240 g) white (waxy) potato, peeled and cut into 2-inch
(5 cm) pieces
1½ teaspoons (7 ml) kosher salt, divided ¼ teaspoon (1 ml) freshly ground black pepper ½ cup (125 ml) dry white wine 3½ cups (875 ml) chicken broth, reduced sodium 2 tablespoons (30 ml) fresh mint leaves (about 6 medium leaves) 2 tablespoons (30 ml) fresh basil leaves
(about 3 to 4 large leaves)
¼ cup (60 ml) heavy cream (optional) 1. Put the butter in a large saucepan over medium heat. Once the butter
melts add the leeks, celery and garlic. Stir over medium heat until vegetables soften, about 8 to 10 minutes.
2. Once soft, add the zucchini and potato with 1 teaspoon (5 ml) of
the salt and the peppers; stir ingredients together until well coated. Once coated, add the white wine. Simmer until wine is just about evaporated. Add the broth and turn the heat up to bring mixture to a boil. Once the soup comes to a boil, reduce the heat in order to maintain a simmer. Simmer until all vegetables are tender, about 20 to 25 minutes.
3. Once all vegetables are tender, add the fresh herbs and blend using
the blending shaft. To help facilitate blending, tilt pot to the side away from you to ensure that the protective guard of the blending shaft is submerged. Blend until mixture is completely puréed.
4. Taste and adjust seasoning, add remaining salt to taste if necessary. 5. If using optional cream, add at the very end of blending. Stir in cream
and simmer soup for an additional 5 to 10 minutes before seasoning.
* All chopping and slicing can be easily and quickly done in the food
processor attachment's work bowl.
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28 29
Autumn Carrot-Ginger Soup
The ginger gives this soothing soup a nice kick.
Makes about 5 cups (1.25 L) 2 tablespoons (30 ml) extra virgin olive oil 2 small shallots, chopped* 1 tablespoon (15 ml) finely chopped fresh ginger* 1 teaspoon (5 ml) kosher or sea salt, divided ½ teaspoon (2 ml) freshly ground black pepper, divided 2 pounds (1 kg) carrots, sliced* ½ teaspoon (2 ml) ground cumin pinch ground cloves ¼ teaspoon (1 ml) ground cinnamon 5 cups (1.25 L) vegetable or chicken broth, reduced sodium ½ teaspoon (2 ml) fresh lemon juice 1. Heat oil in a large saucepan over medium-low heat. Once hot, add
the shallots, ginger and a pinch each of the salt and pepper. Sauté until vegetables are softened, about 5 minutes. Add the carrots and raise the heat to medium/medium-high. Sauté for 2 to 3 minutes, or until carrots are heated through and just starting to get tender. Add the remaining salt and pepper and the spices and stir to mix with the carrots to fully coat. Add the broth and bring to a boil. Reduce heat to let soup simmer, uncovered, for about 25 to 30 minutes (carrots should be completely tender).
2. Stir in the lemon juice and blend using the blending shaft. Use an
up-and-down motion until ingredients are smooth and completely combined. To help facilitate blending, tilt pot to one side away from you so the protective cover of the blending shaft is fully submerged.
3. Taste and adjust seasonings as desired. * These can be quickly chopped or sliced in the food processor
attachment.
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Compound Butters
Compound butters are very versatile and add a nice touch to a number
of dishes. The sweeter butters are delicious when spread on toast or
served with pancakes, while the more savoury ones can enhance the
flavour of a steak hot off the grill, or finish a soup before serving.
Our list is only a suggestion – use your imagination and play around
with your favourite flavours.
Orange-Maple Makes ½ cup (125 ml) 8 tablespoons (120 ml) unsalted GOOD quality butter, like Plugra
or Kerrygold, room temperature
1½ tablespoon (25 ml) orange zest 2 tablespoons (30 ml) pure maple syrup 1. Put butter and zest into the work bowl fitted with the chopping blade.
Process until full combined, about 30 seconds. Scrape bowl as necessary. With unit running, add the maple syrup through the feed tube and allow to process until fully combined, about 30 seconds.
2. Remove butter from bowl and place on a sheet of waxed paper. With
the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.
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Nut Butter Makes ½ cup (125 ml) ½ cup (125 ml) toasted nuts (cashews and walnuts are excellent
choices)
8 tablespoons (120 ml) unsalted GOOD quality butter, like Plugra
or Kerrygold, room temperature
pinch sea salt pinch ground cinnamon (optional) 1. Put nuts into the work bowl fitted with the chopping blade. Pulse a few
times to chop. Add butter, salt and cinnamon, if using. Process until fully combined, about 30 seconds. Scrape bowl as necessary.
2. Remove butter from bowl and place on a sheet of waxed paper. With
the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.
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30 31
Lemon-Thyme Makes ½ cup (125ml) 8 tablespoons (120 ml) unsalted GOOD quality butter, like
Plugra or Kerrygold, room temperature
1½ to 2 teaspoons (7 to 10 ml) fresh thyme leaves 1½ to 2 tablespoons (25 to 30 ml) lemon zest pinch sea salt (optional) 1. Put all ingredients into the work bowl fitted with the chopping blade.
Process until full combined, about 30 seconds. Scrape bowl as necessary.
2. Remove butter from bowl and place on a sheet of waxed paper. With
the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.
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Bacon-Sage Makes about ½ cup (125 ml) 2 slices bacon, diced and cooked through [about 2 tablespoons
(30 ml) bacon crumbles]
3 to 4 fresh sage leaves 8 tablespoons (120 ml) unsalted GOOD quality butter,
like Plugra or Kerrygold, room temperature
pinch kosher salt pinch freshly ground black pepper 1. Put the bacon and sage leaves in the prep bowl fitted with the
chopping blade. Pulse until evenly and finely chopped. Add the butter, salt and pepper and process until combined.
2. Remove butter from bowl and place on a sheet of waxed paper. With
the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.
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Berry Fool
A traditional British dessert, fool is great anytime of the year,
but is a real treat when summer berries are at their peak.
Makes about 4 to 5 cups (1 to 1.25 L) 2 cups (500 ml) mixed berries
(strawberries, raspberries, blueberries)
1 tablespoon (15 ml) granulated sugar 2 cups (500 ml) heavy cream, chilled 2 tablespoons (30 ml) confectioners’ sugar ½ teaspoon (2 ml) pure vanilla extract 1. Put the berries and granulated sugar into the mixing cup. Using the
blending shaft, purée, using an up-and-down motion, until almost fully puréed; reserve.
2. Put the remaining ingredients into a medium to large mixing bowl.
Using the whisk attachment, whisk until medium peaks form, about 1 minute. Fold in berry mixture.
3. Serve immediately for the best texture (fool will only stay in good form
for about 1 hour maximum).
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Triple Chocolate Shake
The ultimate chocolate dessert.
Makes about 2 cups (500 ml) 2 cups (500 ml) premium chocolate ice cream ½ tablespoon (7 ml) cocoa powder 1½ tablespoons (25 ml) chocolate syrup ¾ cup (175 ml) milk (any type of milk will do, whole,
reduced-fat or skim)
Garnishes: whipped cream, chocolate shavings or cocoa
powder
1. Put all ingredients into the mixing cup in the order listed. Using
the blending shaft, blend, using an up-and-down motion, until fully combined, about 30 to 40 seconds.
2. Top with whipped cream and chocolate shavings or cocoa powder.
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32 33
WARRANTY LIMITED THREE-YEAR WARRANTY We warrant that this Cuisinart product will be free of defects in materials or workmanship under normal home use for 3 years from the date of original purchase. This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions. Products with removed or altered identification numbers will not be covered. This warranty is not available to retailers or other commercial purchasers or owners. If your Cuisinart product should prove to be defective within the warranty period, we will repair it or replace it if necessary. For warranty purposes, please register your product online at www.cuisinart.ca to facilitate verification of the date of original purchase and keep your original receipt for the duration of the limited warranty. This warranty excludes damage caused by accident, misuse or abuse, including damage caused by overheating, and it does not apply to scratches, stains, discolouration or other damage to external or internal surfaces that does not impair the functional utility of the product. This warranty also expressly excludes all incidental or consequential damages. Your Cuisinart product has been manufactured to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. If the appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service Centre: Toll-free phone number: 1-800-472-7606 Address: Cuisinart Canada 100 Conair Parkway Woodbridge, Ont. L4H 0L2 Email: [e-mail] Model: CSB-80C
To facilitate the speed and accuracy of your return, please enclose:
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order)
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* Product date code can be found on the underside of the base of the product. The product date code is a 4 or 5 digit number. Example, 90630 would designate year, month & day (2009, June 30th). Note: We recommend you use a traceable, insured delivery service for added protection. Cuisinart will not be held responsible for in-transit damage or for packages that are not delivered to us. To order replacement parts or accessories, call our Customer Service Centre at 1-800-472-7606. For more information, please visit our website at www.cuisinart.ca

Trademarks or service marks of third
parties referred to herein are the
trademarks or service marks of their
respective owners.
Toutes les autres marques de commerce
ou de service utilisées dans le présent
document sont les marques de leurs
propriétaires respectifs.
©2012 Cuisinart Canada
100 Conair Parkway,
Woodbridge, OntarioL4H 0L2
Printed in China/
Imprimé en Chine
12CC131581
IB-10608-CAN
Cuisinart offers an extensive assortment of top quality products
to make life in the kitchen easier than ever. Try some of our
other countertop appliances and cookware.
CuisinartMD offre une vaste gamme de produits de grande qualité qui
facilitent la vie dans la cuisine comme jamais auparavant. Essayez
nos autres appareils de comptoir et nos ustensiles de cuisson.
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